DEPOLAMA SICAKLIĞININ TÜRK KAHVESİNİN KAFEİN, KLOROJENİK ASİT VE YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE ETKİSİ

Year 2022, Volume: 47 Issue: 5, 904 - 915, 30.10.2022

Gülderen Coşgun , Mehmet Torun

Abstract

Bu çalışmada, Türk kahvesi boyutlarını temsil eden çok ince (47.13-54.64 µm), ince (89.25-119.88 µm) ve ince-orta (248.77-312.23 µm) olmak üzere farklı öğütme derecelerine sahip kahvelerin 5, 25 ve 45 °C’lerde 28 günlük depolama periyodunda (0., 14. ve 28. gün) klorojenik asit miktarı, kafein miktarı ve yağ asidi bileşimi üzerindeki değişim incelenmiştir. Kahvenin biyoaktif özelliklerinden sorumlu bileşenleri olan klorojenik asit ve kafein depolama koşullarına bağlı olarak sırasıyla 1.05-1.38 g/100g KM ve 1.49-1.80 g/100g KM arasında değişmiştir. Kahve örneklerinde başlıca yağ asitleri olarak linoleik asit (%41.86-42.89) ve palmitik asit (%33.23-36.36) belirlenmiş, ayrıca oleik asit (%10.59-11.47), stearik asit (%7.38-8.48) ile iz miktarlarda miristik asit, margarik asit, elaidik asit, cis-11 eikosenoik asit, araşidik asit ve behenik asitler de tespit edilmiştir. Kahve örneklerinin sahip oldukları partikül boyutu ve depolama sıcaklığı farklılığının yağ asidi bileşim oranları üzerinde belirgin bir değişikliğe neden olmadığı, ancak depolama süresi boyunca miktarlarında belirgin azalmalar olduğu gözlemlenmiştir.

Keywords

Türk kahvesi, öğütme derecesi, depolama koşulları, klorojenik asit, kafein, yağ asidi

Thanks

Çalışmanın materyalini sağlayan Anisah Gıda Sanayi ve Ticaret Ltd. Şti.’ye teşekkür ederiz.

THE EFFECT OF STORAGE TEMPERATURE ON CAFFEINE, CHLOROGENIC ACID AND FATTY ACID COMPOSITION OF TURKISH COFFEE

Abstract

In this study, coffees with different grinding degrees, including very fine (47.13-54.64 µm), fine (89.25-119.88 µm) and fine medium (248.77-312.23 µm), representing the dimensions of Turkish coffee, were stored at 5, 25 and 45 °C for 28 days. The changes in chlorogenic acid content, caffeine content and fatty acid composition were investigated during storage period (0th, 14th, 28th day). Chlorogenic acid and caffeine, which are the components responsible for the bioactive properties of coffee, varied between 1.05-1.38 g/100g DM and 1.49-1.80 g/100g DM, respectively, depending on the storage conditions. Linoleic acid (41.86-42.89%) and palmitic acid (33.23-36.36%) were determined as the main fatty acids in coffee samples, as well as oleic acid (10.59-11.47%), stearic acid (7.38-8.48%) and trace amounts of myristic acid, margaric acid, elaidic acid, cis-11 eicosenoic acid, arachidic acid and behenic acids were also detected. It was observed that the difference in particle size and storage temperature of the coffee samples did not cause a significant change on the fatty acid composition ratios, but there were significant decreases in their amounts during the storage period.

Keywords

Turkish coffee, grinding degree, storage conditions, chlorogenic acid, caffeine, fatty acid

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